Ramen Noodle Salad

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With toasted almonds, sesame seeds, and ramen noodles, this green salad has the perfect crunch to it. Top it all off with a simple homemade dressing, and this Ramen Noodle Salad will win everyone over!

Sometimes we like a little Asian twist on our salad recipes. Just like asian coleslaw, or asian noodle salad, this Ramen Salad has  a bit of an oriental flavor that everyone loves!

Ramen Noodle Salad on a white plate

A favorite side salad

Don’t know how it happened, but all of us kids on the Luna side end up with the same assignments for family gatherings. I’m always desserts. My little sister always brings cookies. My oldest sister always does a side… Does your family do this? Well, my sister who always brings a side often gets asked to bring today’s recipe for Ramen Noodle Salad.

This salad is a family favorite and is one we’ve made for years. We tried to track down where we got the recipe, but we’ve been making it for so long, it was hard to remember. I would have never guessed that Ramen in a salad would be so amazing, but it adds the perfect crunch! The homemade dressing is just as good—and overall the salad is SO simple to throw together.

Ready in 15 minutes!

This recipe requires minimal ingredients, and minimal effort! It doesn’t take longer than 15-20 minutes from start to finish, which is perfect when you need a quick and easy side.

TOAST. Lay almonds, noodles and sesame seeds onto a flat cookie sheet. Toast in the oven for 8-10 minutes at 375°F.

GREENS. Cut up napa cabbage and mix with noodle mixture.

DRESSING. Mix two packs of ramen noodle seasoning, vegetable oil, sugar and vinegar to make dressing. Mix well. Add dressing to cabbage just before serving.

What else can I add to the salad? Our recipe is pretty basic and pairs well with a variety of main dishes. However, you can change it up with many delicious choices such as:

  • grilled chicken
  • shrimp
  • green onions
  • shredded carrots
  • water chestnuts
  • mix of purple and green cabbage
  • thinly sliced snow peas
  • broccoli florets
  • bell peppers
  • mushrooms
  • sunflower seeds
  • dried cranberries
  • mandarin oranges
  • canned baby corn

Ramen Salad Recipe on a white plate

Making ahead and storing

Can I make this ahead of time? You can definitely make this salad ahead of time. Since we like our noodles to be on the crunchier side, I often mix the salad ingredients together in the morning and store covered in the fridge. I toast the noodles and mix up the dressing and store both in separate containers. I add the noodles and dressing to the salad just before serving.  

How to store leftover salad: Cover the leftover salad and store in the fridge for up to 3 days. The noodles will absorb the dressing and loose some of their crunchiness, but the salad still tastes great!

I honestly think I could eat this salad all day long! My only suggestion is that it gets eaten quick. After it’s been sitting out for a few hours the noodles get soft and it’s not as good as when the noodles have a little crunch to them. 🙂

For even more salad recipes, check out:

Ramen Noodle Salad

5 from 2 votes

Napa cabbage, slivered almonds, ramen, & sesame seeds in a delicious dressing!

Course Salad
Cuisine American
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 6
Calories 188 kcal
Author Lil' Luna

Ingredients

  • 2 bags ramen noodles (broken up)
  • 1/4 cup slivered almonds
  • 1/2 cup sesame seeds
  • 1 head napa cabbage
  • 2 packs ramen noodle seasoning chicken flavored
  • 1 cup vegetable oil
  • 1/4 cup sugar
  • 6 tsp vinegar

Instructions

  1. Lay almonds, noodles and sesame seeds onto a flat cookie sheet. Cook for 8-10 minutes on 375.

  2. Cut up napa cabbage and mix with noodle mixture.

  3. Mix two packs of ramen noodle seasoning, vegetable oil, sugar and vinegar to make dressing. Mix well.
  4. Add dressing to cabbage just before serving.

 

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. I wish the recipe was there when the picture was there….fro example, I was looking at the tortellini picture & recipe and the picture beneath was the ramen noodle salad, and I had to go look through your site for the recipe,…other then that, it’s very nice…good luck!

    1. There should be a link to the Ramen Noodle Salad right underneath the picture of the Ramen Noodle Salad that takes you to the recipe. Sorry about that.

  2. Made this for Easter and it was gone in a flash! So good and easy, I’ve already bought the ingredients to make again!

  3. This looks good but I have a question. Do you break up the ramen noodles on the baking sheet before baking or do you break them up when you are mixing them with the vegetables? I bet this would also taste good with grilled chicken on top.

    Joe

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    I just wanted to give you a quick heads up! Other then that, fantastic bloց!


  5. this is a great salad my moms been making this since I was little in now 50 and she’s still making it when ever we go to get to gathers or party’s its always a huge hit and the best part is its fast easy and cheap to make and so good u could eat it daily as a meal just add some chicken its fantastic